Homemade Pasta with a creamy tomato & Italian sausage sauce.
2 cups plain flour, plus more for rolling and dusting
- 3 large eggs
- 1-2 tbsp olive oil
- 1 tbsp olive oil
1 brown/yellow onion, diced
500g / 1lb Italian sausage, removed from casing
1/2 red capsicum/bell pepper, diced
3-4 cloves garlic, crushed
1/2 tsp ground fennel seeds
1/2 tsp red chilli flakes
1 tsp salt
1/4 tsp ground black pepper, or to taste
2 tbsp tomato paste
1/3 cup dry white wine
800g/28oz canned crushed tomatoes
- 1 tbsp fresh parsley chopped
1/2 cup ricotta
1/4 cup parmesan cheese, grated
- 2 cups spinach
Add the flour to a large bowl and make a well in the centre. Crack all eggs into the well followed by the remaining ingredients. Mix your dough until it begins to take shape and you can gather it into a loose ball.
- Transfer to a clean work surface/silicone mat. With your hands, start kneading the dough. It will feel dry and scraggy. Keep kneading for about 10 minutes until the dough softens and comes together. Add another egg yolk if dough is too dry.
- When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a dish/tea towel to keep it from drying out. Let the dough rest for at least 30 minutes.
Cut the dough into quarters. Keep the rest of the dough covered with a dish/tea towel while you work on each piece. Roll out the dough as thin as you can get it. Dust well with more flour to prevent sticking.
- Fold the pasta sheet a few times over itself and cut it to your desired width. Choose your favourite: spaghetti: 4mm (1/16 inch), linguine: 3mm (1/8 inch), fettuccine: 6.5mm (1/4 inch).
Shake the pasta out, toss with a little flour then let rest in loose mounds on the bench while you roll out the remaining dough. When you’ve finished cutting all the pasta, toss in a little flour, cover and set aside.
Prepare the sauce
Heat a large deep frying pan over medium heat with olive oil. Add onions and Italian sausage, breaking apart the sausage into smaller pieces. Sauté until onions are translucent and sausage is almost cooked.
Into the pan, add the garlic, capsicum/bell pepper, spices and tomato paste. Continue to fry for 2-3 minutes to soften capsicum/peppers and caramelise the sugars in the tomato paste.
Deglaze the pan with the wine and gently stir to lift off any fond from the bottom on the pan before adding the crushed tomatoes. Lower heat and let simmer for 10-15 minutes or until slightly thickened and sauce deepens in colour.
Bring it all together
Bring a large saucepan of salted water to the boil. Drop 1-2 handfuls of fresh pasta into water as it boils. Fresh pasta cooks in 2 to 5 minutes, depending on thickness.
Strain but keep around 1/2 cup pasta water aside.
Into the sauce, add remaining spinach, cheeses and parsley, stir to combine until the spinach wilts and cheese is melted.
Add fresh cooked pasta to the sauce along with 1/4cup of pasta water and stir to combine. Garnish with fresh parmesan cheese and parsley. Serve and enjoy!
Uncooked pasta freezes very well, toss in flour then add to a ziplock bag and freeze
Recipe can be substituted for store-bought or dried pasta as desired. Cook until desired and stir through sauce.
Try topping with cheese and placing under the grill/broiler to create a pasta bake.